Chinese Recipe : Pineapple Fried Rice |
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Ingredients:
Directions:
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Pineapple Fried Rice
8 04 2008Comments : Leave a Comment »
Tags: chinese recipe, fried rice, pineapple
Categories : rice
Chinese Broccoli with Oyster Sauce
6 04 2008
Chinese Recipe : Chinese Broccoli with Oyster Sauce |
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Ingredients:
Directions:
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Tags: broccoli, chinese recipe, oyster sauce, vegetable
Categories : vegetables
Chinese Fried Rice with Pork
5 04 2008
Chinese Recipe : Chinese Fried Rice with Pork |
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Serves 4 Ingredients:
Directions:
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Tags: chinese, fried rice, pork, recipe
Categories : rice
Plum Sauce
4 04 2008
Chinese Recipe : Plum Sauce |
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Makes about 5 1/2 cups Ingredients:
Directions: 1.Heat pineapple (with syrup), sugar, water, vinegar and soy sauce to boiling. 2.Mix cornstarch and 2 tbsps. water; stir in pineapple mixture. Heat to boiling, stirring constantly. 3.Cool to room temperature; stir in plum sauce. Cover and refrigerate.
Serve with appetizers and dim sum. ![]() |
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Categories : sauce
Glossary-L
2 04 2008Litchi, lychees - The litchi has been cultivated in China for thousands of years, where its sweet-tart flavor accents duck and pork dishes. This small fruit starts out rose colored, but develops a brown, rough, brittle skin as it matures. The translucent jelly-like flesh surrounds a single inedible seed. Fresh litchis are available in Asian markets and in some supermarkets during the summer months. Litchis are often called for in Chinese recipes, Chinese food recipe, especially for sauces.

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Tags: chinese, fruit, lychee
Categories : Glossary
Egg Drop Soup
31 03 2008
Chinese Recipe : Egg Drop Soup |
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Ingredients:
Directions:
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Tags: chicken broth, chinese recipe, egg, soup
Categories : soup
Beef Chow Mein
29 03 2008
Chinese Recipe : Beef Chow Mein |
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Ingredients:
Ingredients:
Um…looks yummy… I want to eat the chow mein now…. |
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Tags: beef, chinese, chow mein, recipe
Categories : beef
Glossary-G
26 03 2008Ginger root – Knobbly and light brown, ginger root is u sed widely in Chinese food for its sharp, peppery, spicy, slightly sweet flavor and is
especially good with fish as a “de-fisher”. Ginger, when used in cooking is sliced into 1/16 inch slices. The slices are usually not eaten. When used for dipping together with vinegar, it is in fine shreds or fine dots and as much of it as will stick to the dipping piece will be eaten. Fresh ginger is peeled before using. The younger, less pungent ginger is best used in stir fried or steamed dishes while the harsher peppery mature ginger is good for braised dishes. It can be obtained from many supermarkets and Asian markets and is best kept in the refrigerator vegetable compartment, tightly wrapped in a paper towel placed inside a plastic bag.
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Tags: chinese, chinese food, ginger, ingredient, root
Categories : Glossary
Spicy Chicken Wing
25 03 2008
Chinese Recipe : Spicy Chicken Wing |
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Ingredients:
Directions:
Um….it sounds like tasty!!! I love spicy food a lot, sometimes it is painful, but it is very excited. When you challenge yourself to eat food which are really spicy, you feel like you win the world!!! How spicy can you put up with? Let’s try by adding more and more Tabasco sauce, you’ll know where you are! |
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Tags: chicken wings, chili sauce, chinese recipe, honey, salad oil, spicy
Categories : chicken











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